Beer-Braised Brisket

Beer-Braised Brisket is braised in the lager of your choice for a rich flavor that just cannot be beat. Serve this recipe as a main course during any dinner party, holiday gather, or even where you need to feed a crowd. A great way to serve this brisket is with the sauces of your choice, slaw, pickles, and rolls so guests can assemble into sandwiches.

Photo by Barbara B.
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PREP TIME

30

minutes

TOTAL TIME

490

minutes

SERVINGS

12

servings

PREP TIME

30

minutes

TOTAL TIME

490

minutes

SERVINGS

12

servings

Ingredients

  • 6

    garlic cloves

  • 2

    tablespoons brown sugar

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons olive oil

  • 1

    tablespoon freshly ground black pepper, plus more to taste

  • 1

    tablespoon ground cumin

  • 1

    tablespoon paprika

  • 1

    teaspoon cayenne pepper

  • 1/4

    cup kosher salt, plus more to taste

  • 1

    (8 to 10-pound) untrimmed flat-cut brisket

  • 2

    onions, thinly sliced

  • 1

    (12-ounce) can lager

Directions

Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and ¼ cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1 to 2 days. Before cooking, let meat sit out until room temperature, about 1 hour. Preheat oven to 325°F. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, about 5 to 6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, for about 5 to 10 minutes. Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed. Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325°F for 1½ hours.

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